Serves 4 to 5.

1 lb. chicken breasts (cut into pieces)

1/2 tsp. kosher salt

1/2 tsp. black pepper

4 tbls. canola oil

1/4 cup dry sherry, dry white wine or chicken broth

2 tbls. flour

1 cup chopped onion

2 cloves minced garlic

1-1/2 cups chicken broth

1 tsp. chopped fresh parsley

1. Rinse the chicken breasts and pat them dry. Cut them into pieces and season them with the salt and pepper.

2. In a large skillet, heat 2 tablespoons of the oil and brown the chicken until it is just cooked through.

3. Remove the chicken from the pan and pour in the 1/4 cup of the sherry, wine or broth to deglaze the pan. Scrape up any of the little brown bits off the bottom of the pan. Pour this liquid over the chicken and return the skillet to the stove top.

4. Add in the remaining oil and the flour and sauté 4 to 5 minutes over medium-high heat and until the roux becomes light brown in color.

5. Stir the onions into the roux and continue to sauté for an additional couple of minutes.

6. Add in the garlic and slowly whisk in the chicken broth until the mixture is smooth.

7. Place the browned chicken back into the skillet, reduce the heat to low and cover. Simmer the smothered chicken for an additional 30 minutes. Sprinkle in chopped fresh parsley and serve over your favorite pasta or rice.